Ingredients

Satays:

2 pounds skinless, boneless chicken breasts, cut into 1/2-inch cubes

1/4 cup soy sauce

1/4 cup lemon juice

2 tablespoons vegetable oil

1 tablespoon sugar

Peanut Dipping Sauce:

2 garlic cloves

1/4 teaspoon crushed hot red pepper, or dash of hot pepper sauce

2 shallots

2 tablespoons lime juice

1 tablespoon brown sugar

3/4 cup peanut butter

1/2 teaspoon ground coriander

3/4 cup cream of coconut milk

Preparation

  1. In a medium-size bowl, combine soy sauce, lemon juice, oil, and sugar. Add chicken cubes. Let marinate at room temperature, tossing occasionally for 30 minutes.  
  2. Meanwhile, in a food processor, combine garlic, shallots, lime juice, brown sugar, coriander, and hot pepper. Process until garlic and shallots are finely chopped. Add peanut butter and coconut milk. Process until smooth.  
  3. Thread chicken on 10-inch wooden picks or skewers. Grill over direct medium-high heat for 10 minutes, until tender and opaque. Baste with peanut butter sauce. Serve remaining sauce for dipping.